In yesterday's post Vreya mentioned that chickpeas and chana are synonymous, but my recipes mention both by name and mean different things, so I looked it up in a cook book I bought in India on Gujurati cooking. There is a translation list in the back, which is only marginally helpful as the English terms are British English and Americans have different names for some of the things. What we call legumes they call pulses. A whole Bengal Gram (see what I mean) is called a Channa in Hindi, split Bengel Gram is chana dal or a kind of yellow split pea. Chick peas are listed as lobia in Hindi, but I have never seen it labeled that in English in an Indian market, it either doesn't have an English name or it is labeled chick peas. There are a lot of other pulses that I use in my cooking that really don't make a lot of sense in English because they are only found in an Indian market here. The only ones that are readily found in supermarkets or health food stores are what we call black eyed peas, or field peas, and red lentils, though the Indian variety are smaller. As I said, an endless variety of vegetarian cooking.
We bought a half share in the local organic farm this year, local as being down the street local. I pick up every other Monday and we had a great haul yesterday with the weather having warmed up finally. I made the beets and Swiss chard with our salmon and polenta last night.
We also have 2 kinds of lettuce, bok choy, garlic scapes, zuchini, and the snap peas never made it home they were so good.
Food Friday- looking towards Passover edition
3 hours ago